Spring has sprung

It’s that time again. The internet is going nuts over ramps. Apparently they’re delicious and In some areas they are rather controversial. I’ve never had one, nor do I recall having seen any. I suppose if I did, I’d dig one up out of curiosity. But honestly, I’m equally happy with the earliest bounty that my garden provides…

I love chives

Chives. Delicious, oniony, fresh, green chives. My daughter eats them as soon as they sprout. She passes the early spring smelling of them continually. I add them to dressings and potatoes and salads and anything else that I can. Like this yummy bread.

Perfect with potatoes

This is wonderful with all kinds of potatoes. Try topping grilled wedges, or adding a dollop to a baked potato.  It is creamy enough to be a wonderful dip for chips or fries, too. You could even jump on the recent tater tot craze and serve this alongside them.

The chives give a mellow onion/garlic flavour, while the feta adds a punch of salt. I used hot sauce, but if you want the taste to be more pure, try adding some finely minced chili instead. Don’t be shy. Feta, lemon and chili is a great combination, especially with the ever so slightly pungent hit from the chives.

5 ounces crumbled feta
2 cups Greek yogurt
4 tablespoons fresh chives, finely snipped or chopped
1/4 teaspoon onion powder
2 teaspoons lemon juice
2 teaspoons hot sauce (optional)
1 teaspoon lemon zest (don’t pack it – you don’t want it taking over)
salt, to taste (check for seasoning after it’s mellowed in the fridge for a while)

Combine everything with a spatula in a small bowl. The more you mix it, the more the feta will break down. I like it a bit lumpy still.

Cover the bowl and leave the dip to mellow at least a few hours in the fridge. Taste and add salt, if needed.